Preparation of low fat imitation cream cheese

ABSTRACT

An imitation cream cheese product suitable for low calorie and low fat diets, having a fat content less than about 5% by weight and a method for making such a product having the appearance, texture and taste of cream cheese is provided. The low fat cream cheese type product is prepared by admixing milk, a fat-containing carrier and stabilizers, heating the mixture at about 150° to 200° F., preferably about 170° to 185° F., and admixing with cottage cheese curd. Preservatives and flavorings may be added before and/or after heating to customize the taste and shelf stability characteristics of the cream cheese type product. The temperature of the milk-fat carrier-stabilizer-curd mixture is controlled to the range 70° to 130° F., preferably 90° to 100° F., to prevent stabilizer setting, to allow use of temperature sensitive flavorants and to maintain a fluid consistency suitable for pumping. The mixture is homogenized, molded to shape and packaged in suitable containers. The resulting product will generally have a shelf life of at least about 90 days with conventional refrigeration.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention relates generally to a method for making a creamcheese type product having the appearance, taste, consistency andtexture of cream cheese and, more specifically, to a method for makingan imitation cream cheese product having a fat content significantlybelow that of conventional cream cheese and of heretofore knownimitation cream cheeses.

2. Description of the Prior Art

In recent years, for health as well as cosmetic reasons, there hasdeveloped an increasing concern with diet which has focused on dietsthat reduce calorie and fat consumption. Low calorie foods which lookand taste like their higher calorie counterparts have been eagerlysought by the public. To this end food researchers have concentrated ondeveloping food products which are nutritious and palatable, but whichcontain substantially reduced levels of high calorie and/or fattycomponents. This is particularly true in the dairy industry where suchlow calorie, low fat products as skim milk, yoghurt, and the like havebeen successfully marketed. However, the high fat levels in some dairyproducts, such as cream cheese, have heretofore been thought to benecessary to maintain a desirable creamy mouth feel and to avoid thepowdery, grainy mouth feel associated with prior low fat forms of creamcheese. As a result, those choosing to reduce their caloric or fatintake have usually omitted high fat dairy products, such as creamcheese, from their diets.

At least partially in response to the desire of the dieting public tocontinue to partake of these heretofore high fat dairy products, effortshave been made to develop imitation cream cheeses which contain reducedfat contents and, therefore, reduced calorie levels. Exemplary effortsin this regard are disclosed in U.S. Pat. Nos. 2,160,159 to Lundstedt etal. and 3,929,892 to Hynes et al. However, the fat content of the cheeseproducts produced by the methods of these patents still exceeds about10% fat, a content which is unacceptably high from the standpoint ofthose desiring or required to reduce their caloric or fat intake.

Moreover, some of these prior art methods require involved processingsteps and/or impose ingredient standards which are unrealisticallydifficult or expensive to meet. For example, Hynes et al. describe aprocess for making an imitation cream cheese which involves difficultand/or expensive procedures such as successive heating steps,denaturation of serum proteins in the presence of casein to achieve thedesired features of the therein described invention, and closeingredient control to achieve a prescribed level of lactose in the finalproduct.

SUMMARY OF THE INVENTION

It is, therefore, a primary object of the present invention to provide acream cheese type product which resembles conventional cream cheese inappearance, texture and taste, but which has a fat content substantiallybelow that of conventional and existing imitation cream cheese products.

It is another object of the present invention to provide a nutritious,palatable imitation cream cheese product which has a creamy mouth feelsimilar to conventional cream cheese and which has a fat contentsubstantially below 10% by weight.

It is still another object of the present invention to provide a methodfor making a low fat imitation cream cheese product.

Other objects and advantages will become apparent from the followingdescription and appended claims.

In accordance with the aforesaid objectives, the present inventionprovides a process for making a low calorie, low fat cream cheese typeproduct resembling cream cheese in appearance, texture and taste whichincludes the steps of admixing milk, a fat-containing carrier and astabilizer and heating the mixture to a temperature in the range fromabout 150° to 200° F., preferably 170° to 185° F., with constantagitation. Preferably, while the mixture continues to be agitated, otherconventional ingredients intended to increase the product's shelf life,improve its taste and adjust its texture are added. Such additionalcommon ingredients may include preservatives, flavorings, edible acids,and the like. Cottage or bakers cheese curd, which is the majorconstituent of the cream cheese type product prepared hereby, is addedto the mixture and the temperature of the mass is adjusted to andmaintained at not less than about 70° to 130° F., preferably 90° to 100°F. Additional flavorings and/or flavor influencing additives,particularly temperature sensitive flavorings, may be added once themixture achieves the desired 70° to 130° F. temperature range. Theresulting substantially uniform mixture is pumped to a homogenizer whereit is homogenized under conventional elevated pressure conditions of 500to 5000 psig, preferably 1200 to 1500 psig. Following homogenization,the cheese product is molded and packaged in convenient shapes in aconventional manner.

The imitation cream cheese type product of the present inventioncomprises a major amount of pasteurized, homogenized cultured skim milkand minor amounts of flavorants and stabilizers. Most importantly, theproduct of the present invention has a total fat content by weight ofless than about 5% fat, preferably less than 2% and most preferablyabout 1.15 to 1.35% fat, and contributes only about 60 calories perserving (about 20-25 calories per ounce) to the diet. It is a smoothpalatable product resembling cream cheese in appearance, texture andtaste. Desirably, the product has a pH in the range 4.2 to 5.0,preferably 4.5 to 4.8 and a total solids content of about 17.5 to 24%,preferably 20 to 22%.

DETAILED DESCRIPTION OF THE INVENTION

The present invention relates broadly to a soft, imitation cream cheesetype product which resembles cream cheese in appearance, texture andtaste, but which has a fat content which is substantially reduced belowthe fat content of conventional cream cheese. As a result, the imitationcream cheese made by the method of the present invention is a desirablecomponent of the diet of persons desiring to decrease their caloricintake and to reduce the fat content of their diet.

The process by which the unique imitation cream cheese type product ofthe present invention is made involves forming a mixture of milk, afat-containing carrier, stabilizers and flavorings at a temperatureranging from about 150° to 200° F., preferably 170° to 185° F. andadding cottage cheese curd while adjusting the resulting temperature tothe range of about 70° to 130° F., preferably 90° to 100° F. in this 70°to 130° F. temperature range the temperature is high enough that thestabilizers will not tend to set yet low enough that temperaturesensitive flavorants, such as volatile flavorants and bacterialcultures, can be added if desired. Agitation of the mixture iscontinuous throughout the process to the end that, following curd andtemperature sensitive flavorant addition, the final mix is substantiallyuniform and readily pumpable to a homogenizer for high pressurehomogenization. This latter procedure may be controlled, as is wellknown in the art, to adjust the firmness of the cheese product whichresults.

In order to prepare an imitation cream cheese having a fat content notgreater than about 5% by weight, the fat contributing ingredients,primarily the milk and the fat-containing carrier, must be selected andcarefully proportioned. In so doing it should be borne in mind that manydairy flavorants which might subsequently be used can contribute to thefat content of the final cream cheese product. However, inasmuch asflavorants are generally employed in very small quantities, particularlyas compared with the milk and fat-containing carrier ingredients, theircontribution to the final fat content may not be significant.

The term "milk" as used herein means the conventional milk of commercewhich may have a butter fat content ranging from as low as 0.01% up to7%. Within this range are conventional skim milk (less than about 0.5%by weight butter fat) and conventional full fat milk (up to about 3.5%by weight butter fat). The term "fat-containing carrier" as used hereinmeans a milk or vegetable fat containing carrier which is suitable foradmixture with milk to adjust the fat content thereof. Suchfat-containing carriers may comprise or contain vegetable fats such ascoconut oil, soybean oil, peanut oil, safflower oil, and the like. Mostpreferred, however, are milk fat carriers such as the conventional dairycream of commerce which may have a butter fat content of 30% or higher.The term "milk" also contemplates equivalent compositions formed bysuitable admixtures of milk solids and water.

It will be appreciated that various proportioned mixtures of milk andfat-containing carrier can achieve a desired fat content within thedesired range of less than about 5% fat by weight. However, it shouldalso be recognized that it is important to develop a suitable fluidityin the mixture for ease of processing and, ultimately, to develop thedesired texture in the cream cheese type product. Therefore, theselection of milk and fat-containing carrier proportions should takeinto account the importance of maintaining a convenient moisture contentin the mixture during processing as well as the need for achieving aparticular fat content. In so doing it is important to appreciate thatthe major ingredient of the cream cheese type product is dry cottagecheese curd. Dry cottage cheese curd is a well known dairy product whichis a drained, uncreamed cheese curd made by known procedures from skimmilk. Generally, dry cottage cheese curd comprises about 15 to 25% byweight non-fat milk solids and 75 to 85% by weight water. When usedherein, the term "dry cottage cheese curd" refers to a cottage cheese orbakers cheese curd product having these characteristics.

To prepare the imitation cream cheese product of the present invention,the selected milk and fat-containing carrier components are admixed witha stabilizer, usually in a stainless steel vat or like mixing container,and heated to a temperature in the range 150° to 200° F., preferably170° to 185° F. for a time sufficient to achieve complete blending ofthe ingredients, to form a uniform, substantially homogeneous mixtureand to effect pasteurization. The preferred milk is skim milk having abutter fat content of 0.5% or less. The preferred fat-containing carrieris cream which contains about 30% butter fat. The heating time and thetemperature to which the mixture is heated generally have an inverserelationship with increased temperatures requiring decreased heatingtimes. Experience has indicated that heating at about 185° F. for fiveminutes is sufficient to achieve the desired purpose. At lowertemperatures heating may continue for from 15 to 30 minutes. Heating istypically indirect and is accomplished by passing pressurized steamthrough conduits which jacket or are disposed within the mixing vat.Therefore, relatively close temperature control can be maintained bycontrolling steam flow through the conduits. Mixing of the ingredientsmay be accomplished in any desired fashion, e.g. by paddle blenderagitation, use of recirculating pumps, or both.

The stabilizer or combination of stabilizers employed may be selectedfrom any of a number of commercially available dairy product stabilizerbases. Typically useful stabilizers contain hydrocolloids such as fruitpectin, pectic acid, alginic acid (as well as suitable sodium andcalcium compounds), tetrasodium pyrophosphate, agar-agar, carageenan,guar meal or flour, carob-bean meal or flour, enriched starches, starchmeal or powder. A preferred stabilizer combination which has been foundto work well in the method of the present invention comprises a mixtureof guar gum, pectin, agar-agar and tetrasodium pyrophosphate.

To the heated and agitated mixture of milk, fat-containing carrier andstabilizers is added dry cottage cheese curd in sufficient quantity thatthe curd comprises from 70% to 85% by weight of the total ingredient mix(excluding flavorants). Agitation of the mixture is continuous to allowthe curd to become substantially completely coated and intermingled withthe milk-fat-containing carrier-stabilizer mixture which serves as adressing therefor. Since the cottage cheese curd was likely to have beenrefrigerated at about 40° F. prior to use, the addition of the curd willcause the overall temperature of the mixture to decrease substantially.Therefore, close temperature monitoring and control should be practicedto maintain the mixture at a temperature not less than about 70° to 130°F., preferably 90° to 100° F. If the temperature drops below about 70°F., the stabilizers will begin to set with the result that theuniformity and fluidity of the mixture will be diminished and theflavor-influencing bacterial cultures, if used, will not functioneffectively. At temperatures above about 130° F., certain flavorants maybe volatilized and flavor-influencing bacterial cultures, if used, maybe killed.

Preservatives and flavorants may be added at any point in the process,e.g., to the milk-fat-containing carrier-stabilizer mixture prior tocurd addition or to the milk-fat-containing carrier-stabilizer dressedcurds, or to both, depending upon the temperature sensitivity of theadditives and the convenience of addition. Thus, it is desirable to addflavorants and preservatives which will not be volatilized or renderedineffective by high temperatures directly to the milk-fat-containingcarrier-stabilizer mixture since the heat, together with the continuousagitation, facilitates their dissolution in the mixture.

Any conventional, food grade, FDA approved preservative may be employedto inhibit mold formation and other deterioration and to increase shelflife. Typical of the desirable preservatives is potassium sorbate, awell known bacteriostat, anti-oxidant and mold inhibitor, although othersuitable preservatives, e.g., benzoate of soda, may be used. Typically,preservatives are employed in only trace quantities, e.g., about 0.1%.

Likewise, any food grade, FDA approved flavorant may be used to adjustthe taste of the imitation cream cheese product. Inasmuch as flavoringis a very subjective area, and since tastes differ so widely, eachproducer of imitation cream cheese will likely select the flavorant orcombination of flavorants which it believes most closely approximate thetaste of conventional cream cheese. Thus there are no flavorants whoseuse is indispensable to producing an acceptable product. It is worthy ofnote, however, that experience has suggested use of salt (sodiumchloride) and an edible acid to assist in adjusting the flavor of thecream cheese type product. The edible, food grade, FDA approved acid maybe any one of the many which are available, e.g., lactic acid or citricacid. Exemplary of other flavorants which may be desirable for use areconcentrated cultured dairy flavorings comprising lipase modified butterfat products which are rich in volatile, flavorful fatty acids. One suchproduct is commercially available from Dairyland Food Laboratories underthe trade designation "LBO" 50. Typically flavorants are employed inquantities ranging from trace amounts up to about 3% by weight.

Where temperature sensitive flavorants are to be employed, they shouldnot be added until the temperature of the milk-fat-containingcarrier-stabilizer dressed cottage cheese curd has been reduced to the70° to 130° F. range. Illustrative of flavorants which fall into thiscategory are buttermilk flavor (a non-fat artificial flavor) andbacterial cultures. The latter generally require about 24-48 hours tobecome active and contribute to flavor. Exemplary of useful commerciallyavailable cultures are those containing streptococcus diacetilactus orother lactic acid-producing bacterial cultures.

After all desired ingredients have been thoroughly admixed, whichgenerally requires about fifteen minutes of blending, and withtemperature maintained in the range from about 70° to 130° F., asubstantially uniform and fluid mixture is formed which can be directed,preferably by pumping, to a conventional homogenizer unit. In the unitthe mixture is homogenized at pressures in the general range of 500 to5000 psig. It has been found that a desirably firm imitation creamcheese product will result from a homogenization pressure in the range1200 to 1500 psig. The resulting product has a smooth, creamy appearanceand a texture and taste very closely approximating that of conventionalcream cheese.

The homogenized product is shaped, as by molding, to convenient sizesand forms and packaged in conventional manner for cream cheese and likeproducts. When the product is stored at standard refrigerationtemperatures it has a usual shelf life of not less than about 90 days.

The following example illustrates the practice of the present inventionand is intended to exemplify and not to limit in any respect the contentand scope thereof.

EXAMPLE

The following ingredients were mixed in the amounts indicated in astainless steel vat equipped with an agitator:

skim milk (less than 0.5% butter fat): 852.5 lbs.

cream (30% butter fat): 112.5 lbs.

stabilizer consisting of guar gum, pectin, agar-agar & sodiumpyrophosphate: 47 lbs.

Mixing was carried out using paddle blenders and a recirculating pumpwhile the contents of the vat were heated by pressurized steam in thevat jacket to 185° F. After five minutes the pump was shut down and onlyblender agitation continued. Steam flow through the jackets was cut offand the contents of the vat allowed to cool down. To themilk-cream-stabilizer mix, the following preservative and flavoringingredients were added in the amounts noted:

potassium sorbate: 4.5 lbs.

salt: 45 lbs.

Dairyland Food Labs "LBO" 50 flavoring: 27 lbs.

citric acid: 3.6 lbs.

The mixture was constantly agitated during addition of the aboveingredients. Temperature was monitored to assure that the temperature ofthe mixture remained above 90° F. 3,400 pounds of refrigerated (40° F.)cottage cheese curd were then stirred into the already admixedingredients. Steam flow through the jackets was resumed to maintain thetemperature at about 90° to 95° F. Agitation was continued to permit thecottage cheese curd to become intimately intermingled with and coated bythe milk-cream-stabilizer dressing. Four and one half gallons (about38.7 lbs.) of conventional buttermilk flavor and 12 ounces ofstreptococcus diacetilactus culture were mixed into the curd-containingmixture and blending continued for at least an additional 15 minutes toassure formation of a uniform, fluid, readily pumpable mix. Theresulting mixture was pumped to a homogenizer where it was homogenizedat between 1200 psig and 1500 psig before being packaged andrefrigerated. The final product resembled cream cheese in color,appearance, texture and taste, contained about 0.7% fat, about 21%solids and had a pH of about 4.7. The imitation cream cheese productcontained about 22 calories per ounce.

While the present invention has been described with reference tospecific embodiments thereof, it will be understood that numerousmodifications may be made by those skilled in the art without actuallydeparting from the scope of the claimed invention. Accordingly, allmodifications and equivalents may be resorted to which fall within thescope of the invention as claimed.

I claim:
 1. A method for making a low fat cheese product which resemblescream cheese in appearance, texture and taste comprising the stepsof:(a) admixing milk, a milk fat-containing carrier having a butterfatcontent of at least 30% by weight and a stabilizer, the relativeproportions of milk and milk fat-containing carrier being selected toprovide a fat content in the cheese product from about 0.7% to less thanabout 2% by weight; (b) heating said mixture to a temperature in therange from about 170° to 185° F. for a time sufficient to form a uniformsubstantially homogeneous mixture and to effect pasteurization; (c)admixing dry cottage cheese curd and said milk fat-containingcarrier-stabilizer mixture to coat said cottage cheese curd therewithand to form a curd mixture wherein said curd comprises from 70 to 85% byweight of said curd and milk fat-containing carrier-stabilizer mixture;(d) agitating said curd and milk fat-containing carrier-stabilizermixture to form a substantially uniform and fluid mixture whilemaintaining said curd mixture at a temperature in the range from about90° to 100° F.; (e) adding flavorants comprising buttermilk flavor andbacterial culture to said agitated curd mixture from step (d); (f)adding flavorants comprising salt, an edible acid and lipase modifiedbutterfat products and a preservative comprising potassium sorbate tosaid mixture at any time prior to step (g); and (g) homogenizing saidcurd mixture at pressures in the range 500 to 5000 psig.
 2. A method, asclaimed in claim 1, wherein said milk is skim milk.
 3. A method, asclaimed in claim 1, wherein said edible acid is citric acid.
 4. Amethod, as claimed in claim 1, wherein said homogenization pressure isin the range 1200 to 1500 psig.
 5. A method, as claimed in claim 1,wherein said mixture is heated to a temperature in the range from about170° to 185° F. for about 5 minutes.
 6. A method, as claimed in claim 1,wherein the relative proportions of said milk and said milkfat-containing carrier are selected to provide a fat content in thecheese product from about 1.15% to about 1.35% by weight.
 7. The low fatcheese product produced by the method of claim
 1. 8. The low fat cheeseproduct produced by the method of claim 6.